Instant Pot Short Ribs - Chef Abbie Gellman MS, RD, CDN

Instant Pot Short Ribs

Chef Abbie Gellman RD

Nothing beats short ribs when it’s chilly out. My Instant Pot Short Ribs are delicious and nutritious – PLUS they’re so simple to make! Just pair them with some brown rice, quinoa, or mashed potatoes to soak up the sauce and a bunch of roasted veggies and you’ll be good to go!

Disclosure: This post is sponsored by the Northeast Beef Promotion Initiative, a subcontractor to the Beef Checkoff. As always, all opinions are my own.

Instant Pot Short Ribs

In colder weather, we often favor cozy, hearty food. My Instant Pot Short Ribs recipe is a great way to spend less time in the kitchen and more time doing other things – like shoveling snow! 🙂

This dish is very simple to get together then set and forget. And better yet, there’s minimal clean-up! My Instant Pot Short Ribs is definitely a crowd pleaser. It’s easy to make for a group of people or, if there’s not family or friends to feed, you’ll have scrumptious leftovers.

Pressure Cooking Basics

New programmable electric models, like the Instant Pot, are very popular. Pressure cookers are making a comeback! And for good reason – they deliver fork-tender results in a fraction of the time needed for braising or slow-cooking. As always, carefully follow the manufacturer’s recommendations for safe operation.

Main steps of pressure cooking:

  1. Brown and deglaze

  • Many modern pressure cookers have a “saute” setting
  • For extra flavor, add liquid — such as broth, wine, juice or water — to the hot pan and deglaze, scraping up any crusty bits sticking to the bottom.
  1. Set and forget

  • Follow the recipe and appliance guidelines and trust the timer!
  1. Release pressure

  • There are two methods for releasing pressure from your pressure cooker: quick release and natural release.
  • The quick release method involves manually opening the pressure release valve, so be sure to stand back when you do this. The steam will come out quickly but will be hot.
  • The natural release method involves turning off the heat and allowing the pressure to drop on its own over time, typically 10 to 15 minutes. Once this is done and you turn the valve, most of the pressure will be gone and not much – if any – may release.
  1. Serve and savor

  • Many pressure cooker recipes are for one-pot meals that can go straight to the table, while some recipes make ingredients to be used in other recipes.
  • Either way, when you follow the guidelines for preparation and safe operation, you’re sure to get a delicious meal!

Essential Nutrients

The National Institutes of Medicine recommend protein should typically provide 10-35% of total calories which amounts to roughly 6 to 8 ounces of lean protein daily. Think of a 3-ounce portion of protein as the size of a deck of playing cards. Aim for including roughly two of these in your diet daily.

I’m a huge fan of beef and all the amazing nutrients it provides. Below is a list of the Top 10 nutrients we get from beef, including protein!

Beef Top 10

  1. Iron
  2. Choline
  3. Protein
  4. Selenium
  5. B6
  6. B12
  7. Zinc
  8. Phosphorous
  9. Niacin
  10. Riboflavin

Similar Pages

Looking for more Beef recipes? Try my Dutch Oven Pot Roast and Ricotta Burger.

Looking for more Instant Pot recipes? How about my Instant Pot Black Eyed Peas or my Instant Pot Shredded Chicken

instant pop short ribs

Instant Pot Short Ribs

5 from 1 vote
Print Pin Rate
Course: Main Course
Keyword: beef, instant pot, short ribs
Prep Time: 10 minutes
Cook Time: 40 minutes
Marinating Time: 4 hours
Total Time: 50 minutes
Servings: 6 servings
Author: Chef Abbie Gellman RD

Ingredients

  • 1 onion diced
  • 1/3 cup soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons mirin
  • 8 cloves garlic minced
  • 3 tablespoons minced or grated ginger
  • 1/3 cup apple cider
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • ÂĽ cup honey
  • 3 pounds beef short ribs flanken cut preferred
  • 3 scallions chopped

Instructions

  • In a resealable plastic bag, combine onion, soy sauce, sesame oil, mirin, garlic, ginger, apple cider, rice wine vinegar, salt, pepper, and honey. Add meat to marinade, and turn to coat. Place in refrigerator and marinate at least 4 hours or up to 1 day.
  • Place entire contents of bag in Instant Pot. Close lid and valve and choose manual high pressure for 20 minutes. Once done, allow to natural release 20 to 30 minutes.
  • Serve with grain such as brown rice or quinoa and garnish with scallions.

Video

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